Chicken In Balsamic Orange Rosemary Sauce Recipes

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CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in balsamic, orange & rosemary sauce image

Low-fat tender chicken in a rich gravy with rosemary and balsamic vinegar

Provided by Good Food team

Categories     Lunch, Main course

Time 35m

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 tbsp olive oil
3 tbsp balsamic vinegar
150ml/¼ pint fresh orange juice
150ml/¼ pint chicken stock
2 tsp chopped fresh rosemary leaves
1 tsp light muscovado sugar
knob of butter
orange segments and fresh rosemary sprigs to garnish
boiled rice and green salad to serve

Steps:

  • Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

Nutrition Facts : Calories 259 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Protein 34 grams protein, Sodium 0.3 milligram of sodium

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE



Chicken in Balsamic, Orange & Rosemary Sauce image

Make and share this Chicken in Balsamic, Orange & Rosemary Sauce recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2/3 cup fresh orange juice
2/3 cup chicken stock
2 teaspoons rosemary, chopped
1 teaspoon light brown sugar
1/2 ounce butter
salt and pepper

Steps:

  • Put the chicken between pieces of plastic wrap and flatten slightly by bashing with a pan.
  • Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
  • Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt.
  • Bring to the boil, lower the heat and bubble gently for 15 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
  • Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
  • Put the chicken in a serving dish, spoon the sauce over and garnish with orange segments and rosemary sprigs if you wish.
  • Serve with rice and a crisp green salad.

Nutrition Facts : Calories 252.7, Fat 11.7, SaturatedFat 3.3, Cholesterol 77.3, Sodium 155.4, Carbohydrate 6.9, Fiber 0.1, Sugar 5.2, Protein 28.6

ORANGE-BALSAMIC GLAZED CHICKEN



Orange-Balsamic Glazed Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula

Steps:

  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

ORANGE-ROSEMARY CHICKEN



Orange-Rosemary Chicken image

This quick and easy recipe comes from chef Eberhard Mueller of Bayard's in New York City. The chicken gets its aromatic flavor from the combination of fresh rosemary, lemon juice, and freshly squeezed orange juice, while the basmati rice's natural nutty aroma is enhanced with cinnamon and clove.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 14

1 three- to four-pound chicken, cut into 10 pieces, rinsed, and patted dry
Coarse salt and freshly ground white pepper
1 1/2 tablespoons olive oil
16 small cipollini onions, peeled, or white parts of scallions
1/2 teaspoon sugar
1/2 small onion, cut into 1/4-inch dice
1/4 cup freshly squeezed orange juice (about 2 oranges)
Zest of 1/2 orange, finely grated
Juice of 1/2 lemon (about 2 tablespoons)
2 medium garlic cloves, very finely chopped
1/4 teaspoon ground cumin
1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
1 tablespoon unsalted butter
Spice-Infused Basmati Rice

Steps:

  • Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
  • Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions are light golden brown. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.

ORANGE AND BALSAMIC CHICKEN



Orange and Balsamic Chicken image

It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 20m

Number Of Ingredients 6

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
  • Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Nutrition Facts : Calories 279 g, Fat 20 g, Protein 16 g

ORANGE-ROSEMARY CHICKEN



Orange-Rosemary Chicken image

Categories     Chicken     Herb     Quick & Easy     Backyard BBQ     Dinner     Orange     Rosemary     Grill     Grill/Barbecue     Bon Appétit

Yield Makes 6 Servings

Number Of Ingredients 9

1 12-ounce container frozen orange juice from concentrate, thawed
1/3 cup dry white wine
1/3 cup honey-Dijon mustard
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
4 teaspoons soy sauce
2 teaspoons hot pepper sauce (such as Tabasco)
1 large garlic clove, chopped
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 7-pound chickens, each cut into 8 pieces (breasts halved if large)

Steps:

  • Blend first 7 ingredients in processor. Set orange glaze aside.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Sprinkle chicken with salt and pepper. Grill chicken until golden, turning occasionally, about 5 minutes per side. Continue grilling chicken until cooked through, brushing glaze over chicken and turning occasionally, about 25 minutes longer. Transfer to platter.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN



Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Sprinkle chicken with salt and place in a large glass or plastic bowl.
  • Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  • Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

ZIPPY ORANGE ROSEMARY CHICKEN



Zippy Orange Rosemary Chicken image

This takes chicken to a whole new level! Orange marmalade, horseradish and rosemary married together make this fast and easy chicken recipe a spicy, sweet and savory hit I know your family will love...even on a weeknight.

Provided by Jessica Dudley

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 6

cooking spray
4 (4 ounce) skinless, boneless chicken breasts
salt and pepper to taste
½ cup orange marmalade
1 tablespoon prepared horseradish
1 tablespoon dried rosemary

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
  • Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
  • Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 228.3 calories, Carbohydrate 27.5 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 0.8 g, Sodium 91.8 mg, Sugar 24.3 g

ORANGE BALSAMIC CHICKEN THIGHS-RACHEL RAY



Orange Balsamic Chicken Thighs-Rachel Ray image

Easy way to fancy up the less expensive part of the chicken. Serve over baby spinach or your favorite sauteed green. Posting for safekeeping From Everyday with Rachel Ray.

Provided by TMoney

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
8 chicken thighs, boneless, skinless, quartered
2 sprigs fresh rosemary (or 1 tsp dried)
1/4 cup balsamic vinegar
1/4 cup orange, marmelade
3 cups Baby Spinach
1/3 cup honey roasted pecan, chopped (optional)

Steps:

  • Heat the olive oil over medium high heat.
  • Season the chicken with salt and pepper and add to the hot skillet.
  • Sprinkle the rosemary on top and cook the chicken until crispy and brown, 8 to 10 minutes.
  • Transfer the chicken to a platter.
  • Wisk the balsamic vinegar and marmelade into the skillet.
  • Lower the heat and simmer for 1 minute.
  • return the chicken to the pan and coat with the sauce.
  • Remove the pan from the heat and stir in the baby spinach, stirring till wilted and coated with sauce.
  • Sprinkle the pecans on the chicken and serve.

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